The original recipe, from Sue Lawrence's 'On Baking' used dates, currants and ginger in the filling, but I've made several versions in the past, keeping the shortbread part of the recipe the same and varying the filling. The butter and sugar in the recipe are melted together before being added to flour and semolina, and the resulting crumbly dough is just scattered and then pressed into the baking tin. Using prepared mincemeat, rather than cooking the filling, means the whole recipe can be assembled and into the oven in about 5 minutes - much faster than messing around with pastry, or even traditional shortbread.
170g SR flour
85g caster sugar
100g marzipan, cut into cubes of half a cm
Preheat oven to 180C/160C fan. Line a 20cm (8") square baking tin with parchment.
Weigh the flour and semolina into a large bowl.
In a small pan, melt the butter and sugar over a low heat, just enough to dissolve the sugar. Add to the flour mix and stir together until evenly combined.
Scatter 2/3 of the dough over the base of the tin and press down firmly to give an even layer. Smooth the surface, using fingers or a spatula.
Spread the mincemeat over the dough, leaving a margin of 1cm around the edges. Sprinkle over the cubes of marzipan.
Bake for 25 minutes, or until golden brown. Cut into squares as soon as the tin is removed from the oven, but cool completely before lifting the shortbread from the tin.
The shortbread was crisp and buttery, but not too sweet, which meant that even with commercial mincemeat and marzipan added, the squares were not over-sweet. My mincemeat contained cranberries which also added to the flavour.